Recipe courtesy of Nielsen's Pastries
Episode: European Sweets
Total:
2 hr 30 min
Active:
40 min
Yield:
12 pastries
Level:
Easy

Ingredients

  • 7-ounce package almond paste (not marzipan)
  • 1/3 cup granulated sugar 
  • 1 tablespoon egg white 
  • 1/4 teaspoon vanilla 
  • 2 ounces sliced almonds 
  • 2 ounces semisweet or bittersweet chocolate, chopped
  • 1 teaspoon coconut oil, optional

Directions

Grate the almond paste on the large holes of a box grater, or cut it into small pieces.

Combine the almond paste, sugar, egg white and vanilla in the bowl of a mixer and mix on low speed for 45 seconds. Mix on medium speed for 30 seconds, scrape down the bowl and then mix for an additional 30 seconds.

Wrap the dough in plastic wrap and refrigerate until cool, about 1 hour.

Line a baking sheet with parchment or foil.

To shape the pastries, put the dough on a cutting board and use the palms of your hands to roll into a rope 18 inches long.

Cut the rope into twelve 1 1/2-inch pieces and roll them into 2-inch logs.

Carefully break up the sliced almonds into smaller pieces. Applying a little pressure, roll the pastries one at a time in the almonds to coat them. They should be about 3 inches long by the end.

Transfer the pastries to the prepared baking sheet and curve each one into a crescent shape. Bake until very lightly browned, 10 to 12 minutes. Cool to room temperature.

Melt the chocolate in a small bowl placed over simmering water. Add the coconut oil if you prefer a thinner dipping chocolate.

Dip each end of the pastries in chocolate and return baking sheet. Refrigerate to set the chocolate.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Categories:
More from:

Sweet Recipes

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

IDEAS YOU'LL LOVE

Honey Almond Fingers

Recipe courtesy of Zucker Bakery

Viennese Crescents

Mascarpone Cheesecake with Almond Crust

Recipe courtesy of Giada De Laurentiis

Crescent Pizza Pockets

Recipe courtesy of Pillsbury Company

Crescent Pizza Pockets

Recipe courtesy of Pillsbury Company

Almond, Elderflower and Lime Tea Cakes

Recipe courtesy of Craftsman and Wolves

Cherry Almond Cobbler Sandwich Cookies

Recipe courtesy of Xtreme Desserts -- CLOSED

Asparagus and Prosciutto Crescent Rolls

Recipe courtesy of Haylie Duff

On TV

Junk Food Flip

7:30am | 6:30c

How to Live to 100

8:30am | 7:30c

How to Live to 100

9:30am | 8:30c

Brunch at Bobby's

10:30am | 9:30c

Brunch at Bobby's

11:30am | 10:30c

Eat St.

12pm | 11c

Eat St.

12:30pm | 11:30c

Eat St.

1pm | 12c

Eat St.

1:30pm | 12:30c

Eat St.

2pm | 1c

Eat St.

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Carnival Eats

4:30pm | 3:30c

Carnival Eats

5:30pm | 4:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c

Cheap Eats

7pm | 6c

Cheap Eats

7:30pm | 6:30c
On Tonight
On Tonight

Cheap Eats

8pm | 7c

Cheap Eats

8:30pm | 7:30c

Good Eats

9pm | 8c

Good Eats

9:30pm | 8:30c

Good Eats

10pm | 9c

Good Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cheap Eats

12am | 11c

Cheap Eats

12:30am | 11:30c

Good Eats

1am | 12c

Good Eats

1:30am | 12:30c

Good Eats

2am | 1c

Good Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c